French Roast Squab Recipe
Ingredients
| 4 slices onion, cut 1/4 inch thick | ||
| Squabs | 4 | |
| Seedless grapes | 2 Cup (16 tbs), drained | |
| 1/2 cup {1/4 pound) butter,melted | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Monosodium glutamate | 1/8 Teaspoon | |
| 1/4 cup (4 tablespoons) sauterne | ||
| Hot water | 1/2 Cup (16 tbs) | |
| Bouillon cube | 1 | |
Directions
Place 1 slice onion in the neck opening of each squab; then stuff each bird with 1/2 cup grapes.
Truss.
Season 1/4 cup of the melted butter with salt, pepper, and monosodium glutamate; then roll whole birds in mixture.
Place squabs on rack in an uncovered roaster.
Pour over it the wine, remaining 1/4 cup melted butter, and the water in which you have first dissolved the bouillon cube.
Basting frequently, roast uncovered in a slow oven (300°) for about 2 hours, or until the leg moves easily.
Truss.
Season 1/4 cup of the melted butter with salt, pepper, and monosodium glutamate; then roll whole birds in mixture.
Place squabs on rack in an uncovered roaster.
Pour over it the wine, remaining 1/4 cup melted butter, and the water in which you have first dissolved the bouillon cube.
Basting frequently, roast uncovered in a slow oven (300°) for about 2 hours, or until the leg moves easily.
Chef
